Thoroughly rinse produce and pat dry. Mince chives. Cut mushrooms into 1/4” slices. Cut roasted red pepper into 1/4” dice. Make holes in bottom of pie tin by placing over medium pot and using skewer to poke a hole through bottom. Slowly move skewer in a circular motion to widen hole to 1/4”. Make 20-25 holes 1/2” apart. If you accidentally make a few holes too large or too small- no problem! Spaetzle is a rustic dish and random sized dumplings are totally OK.

Combine flour, 1/4 tsp. salt, and spaetzle seasoning in a bowl. Combine milk and eggs in another bowl and slowly whisk milk mixture into flour mixture until a loose batter forms (similar to a pancake batter). You may not need all the liquid. Set batter aside. Heat a medium non-stick pan over medium heat. Add half the butter and panko. Stir until golden-brown, about 2-3 minutes. Transfer immediately to a plate to prevent burning and set aside.

Bring a medium pot of lightly salted water to a boil. Return pan used for panko to medium-high heat. Add 2 tsp. olive oil, mushrooms, and a pinch of salt. Cook until mushrooms release their liquid and caramelize, about 8-9 minutes. Transfer to a plate, season to taste with salt and pepper, and set aside. Wipe pan clean. Combine half the chives, 1 tsp. olive oil, and roasted red pepper in small bowl. Season to taste with salt and pepper and set aside.

Lower pot of boiling water to a strong simmer. Hold perforated pie tin with a towel or oven mitt and hold over boiling water. Pour half the batter into perforated pan. Use a rubber spatula to sweep batter over holes until it has completely passed through holes. Remove pie tin and gently stir spaetzle with slotted spoon until cooked, about 1-2 minutes. Use slotted spoon to transfer to a bowl. Repeat process for remaining batter. Set aside.

Return pan used for mushrooms to high heat. Add remaining butter and cook until it begins to brown, about 1-2 minutes. Add spaetzle and cook, stirring gently, until dumplings begin to brown, about 3-5 minutes. Season to taste with salt and pepper. Butter has a nutty toasted flavor when browned. Watch closely and add spaetzle as soon as the butter begins to color, as it can burn easily.

Spoon spaetzle onto a plate and top with mushrooms and red pepper relish. Garnish with remaining chives and buttered crumbs.